Growth-promoting technologies such as anabolic implants, ionophores, antimicrobials and beta-agonists are commonly utilized in beef production to maximize efficiency. Gains in efficiency resulting from the use of these modern technologies contribute to the global goal of producing more food with fewer resources for a growing population. Research has demonstrated the improved environmental sustainability of integrating growth-promoting technologies, but the influence of these technologies on beef palatability is mixed. Further, consumers increasingly demand beef with credence attributes such as, “beef produced without growth enhancement technologies.”
Given this dichotomy between improving resource management and decreasing the use of technology, it is critical to understand the influence of different production systems on measures of sustainability, meat quality, and consumer preferences for beef. Therefore a recent study funded by the Minnesota Beef Council was conducted to 1) evaluate meat quality characteristics, and 2) identify consumer palatability and label preferences for beef raised in different production systems.